Nothing like a fall harvest pie to experience the the warmth of the fall season.
Pumpkin is very versatile in making muffins, bread, jam, marmalade, crepes, soups and not just for jack-o-lanterns. The contents, the meat of the pumpkin freezes well for future uses.
I prefer to use real pumpkin rather than canned pumpkin..it just a personal preference.
1.5 cups of cooked pumpkin + 1 Tablespoon cornstarch
/3 cup packed brown sugar
1 1/4 cinnamon
1/2 teaspoon ginger
pinch of nutmeg – more if you like the taste
1/4 teaspoon salt
1 cup milk – evaporate preferably
1/4 cup dark rum
If you use real pumpkin I suggest that you blend it in a blender first, otherwise it make be stringy.
Mix everything together – for a pie pastry follow this recipe. Or you can buy one.. Pour into the pie shell. Bake at 450 degrees. Bake 35- 45 minutes or longer insert a knife, if it comes out clean then it’s done.
Serve warm with whipped cream or ice cream.
For more pumpkin recipes.